Description

This Chicken Shawarma Crispy Rice Salad is a flavorful and easy Middle Eastern dinner combining marinated grilled chicken, crunchy golden rice, fresh vegetables, and a creamy tahini dressing.

Ingredients

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Chicken and Marinade

1 lb chicken thighs or breasts
2 tbsp olive oil
2 tsp cumin
1 tsp paprika
1 tsp garlic powder
1/2 tsp turmeric
Salt & pepper to taste

Salad Base

2 cups cooked rice (cooled)
1 cucumber, diced
2 tomatoes, chopped
1/2 red onion, sliced
Fresh parsley or cilantro

Dressing

1/4 cup tahini
Juice of 1 lemon
1 garlic clove, minced
2 tbsp olive oil
Water to thin dressing

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Instructions

Marinate Chicken: Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat chicken and marinate for 30 minutes.
Cook Chicken: Grill or pan-sear until cooked through. Rest 5 minutes, then slice.
Crisp Rice: Heat skillet with 1 tbsp oil. Add cooled rice and cook until golden and crunchy, or crisp in air fryer at 400°F for 10 minutes.
Prepare Vegetables: Dice cucumber, tomatoes, onion, and chop herbs.
Make Dressing: Whisk tahini, lemon juice, garlic, olive oil, and water until creamy. Chill for 15 minutes.
Assemble Salad: Layer crispy rice, top with chicken, vegetables, and herbs. Drizzle with dressing. Garnish with pickles if desired.

Notes

Marinate the chicken for 30 minutes to allow flavors to develop.
Rest the cooked chicken for 5 minutes before slicing for juicier meat.
Chilling the dressing for 15 minutes enhances its creaminess and flavor.
You can crisp the rice either in a skillet or air fryer according to your preference.